Vázquez-Pateiro Iván, Arias-González Uxía, Mirás-Avalos José Manuel, Falqué Elena
Depto. Química Analítica, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004 Ourense, Spain.
Unidad de Suelos y Riegos (Asociada a EEAD-CSIC), Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain.
Foods. 2020 Oct 8;9(10):1419. doi: 10.3390/foods9101419.
Aroma is a crucial attribute for wine quality, particularly in white wines. Traditionally, the consumption of young white wines is recommended over the year following grape harvest due to potential aroma losses that would worsen wine quality. This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Treixadura ( L.) dry white wines during a 24-month bottle-aging period. Volatile composition was determined by gas chromatography, and wine sensory evaluation was performed by experts. Wine samples had similar volatile compositions at the time of bottling. The volatile contents of the wines were respectively 322.9, 302.7, 323.0, and 280.9 mg L after 6, 12, 18, and 24 months of bottle storage. Most of the volatiles tended to maintain constant concentrations, or with slight increases in all families of volatiles except for acetates and carbonyl compounds, until two years after harvest (18 months of bottle storage) and, then, concentrations reduced sharply. After 24 months of storage in the bottle, the concentrations of terpenes, C6 compounds, higher alcohols, ethyl esters, fatty acids, acetates, carbonyl compounds, and volatile phenols were reduced by 32%, 47%, 11%, 39%, 50%, 74%, 41%, and 54%, respectively. The 18-month bottle-aged wines showed the highest concentrations of volatiles, as well as the best performance in the sensory evaluation, suggesting that a good balance of the aroma attributes was achieved on this date. In conclusion, the current study suggests that Treixadura wines expressed their maximum aroma potential two years after grape harvest.
香气是葡萄酒品质的关键属性，对白葡萄酒尤为重要。传统上，由于可能出现的香气损失会降低葡萄酒品质，因此建议在葡萄收获后的次年饮用年轻的白葡萄酒。本研究旨在调查特雷霞多拉（Treixadura）干白葡萄酒在24个月瓶陈期间挥发性化合物、基于气味活性值的香气特征以及感官感知的变化。通过气相色谱法测定挥发性成分，由专家进行葡萄酒感官评价。装瓶时葡萄酒样品的挥发性成分相似。瓶储6、12、18和24个月后，葡萄酒的挥发性成分含量分别为322.9、302.7、323.0和280.9 mg/L。除醋酸酯和羰基化合物外，大多数挥发性成分的浓度在收获后两年（瓶储18个月）前趋于保持恒定或略有增加，之后浓度急剧下降。瓶储24个月后，萜烯类、C6化合物、高级醇、乙酯、脂肪酸、醋酸酯、羰基化合物和挥发性酚的浓度分别降低了32%、47%、11%、39%、50%、74%、41%和54%。瓶储18个月的葡萄酒挥发性成分浓度最高，感官评价表现也最佳，这表明此时香气属性达到了良好的平衡。总之，当前研究表明特雷霞多拉葡萄酒在葡萄收获两年后展现出最大的香气潜力。
